Instructions:

Season all sides of the roast with the Adams House Rub and then place the roast In a 6 quart slow cooker.
Add the bottle of Dark Beer and 1.5 cups of Beef Stock, pouring it around the roast.
Next, in a heavy duty skillet, heat the Olive Oil over medium heat and then add the sliced onions, onion powder, minced garlic, parsley flakes, celery seed, smoked paprika and black pepper.
Saute for 2-3 minutes, stirring to give all the spices opportunity to “bloom” from the heat.
Add the reserved 1/2 cup of broth and lower heat slightly, cooking till the onions are tender (about another 5 minutes).
Pour the onion mixture into the crockpot.
Cover and cook on high 4-6 hours (low 6-8 hours) or until meat is fork tender and shreds easily.
At that point, remove the roast, use forks to shred it, and then return the meat to the broth.

To Assemble Sandwiches:

Slice the sandwich rolls in half and place the bread (open-faced) on a cookie sheet.
Top one half of the open bread with a slice of cheese.
Toast under your oven’s broiler for 2-5 minutes or until bread is toasted and cheese melted.
Remove from the oven and add meat to each sandwich.
Serve with cups of the broth for dipping.